- The best and worst love advice from Britney Spears songs
- You may want to wait before switching over to Verizon's iPhone
- Bronzer in Winter: 3 easy tips on doing it right
- Make Umami paste your new main squeeze
- Try these Winter foods to keep your kids healthy
- Brown-bagging your way to a healthier lunch
- Video: Natalie Portman and Javier Bardem gush about their loves
- The jumpsuit is here to stay
- A '70s stucco home gets a much-needed update
- Elena and Damon will be getting cozy on Vampire Diaries
- How to list that temp job on your resume
- Monkeys cuddle up to stay warm in China
- DIY succulent terrarium
- Photos of pregnant Victoria Beckham spotted with her sister!
Posts for January 10th 2011
Like Kate Gosselin and Heidi Montag, oatmeal's undergone a huge transformation in the past year. Of the three, oatmeal's come out on top. It's hit the quick service industry big time. In particular, savory oatmeal has blown up in the culinary stratosphere. Why? For one, it's a great approach to enjoying a heartier breakfast not laden with sugar — and also a way to enjoy oatmeal outside of breakfast hours.This version is inspired by my father, who ate oats topped with an egg nearly every day for 15 straight years. But I also drew influence from the Chinese rice porridge congee and added other mix-ins such as scallions, soy sauce, and shiitake mushrooms. Don't overlook the Sriracha; it doesn't add spiciness so much as it does another layer of flavor. For the recipe, read on.
Since resolving to eat healthier in 2011, I've decided not to shun items I love — like caffeine, sugar, and alcohol — altogether, but rather find ways to enjoy them in moderation in a slightly more nutritious way. Who says happy hour can't be good for you? On Saturday afternoon, I poured myself a fizzy, spiked grape soda, and savored every sip of it. But unlike conventional pop, which is loaded with artificial flavors, high-fructose corn syrup, and food coloring, this one's made from actual muddled red grapes and freshly-squeezed lemon juice. It clocks in at under 200 calories and provides a nice boost of vitamin C to your diet. Want a refreshment that'll make you feel great, too? Then be sure to keep reading.
If you are wondering what chef and television hostess Lidia Bastianich is resolving to do in 2011, our friends at Slashfood have found out the answer. She's not wasting food and she is encouraging her fans to do the same.
Bastianich is asking home cooks everywhere to make a commitment to leftovers and, quite simply, not throw any food away. To find out more about her grassroots campaign, head over to Slashfood for the full story.
Adapted from Butter Restaurant
The Fresh Grape Crush
8 seedless red grapes
1-1/2 ounces grape juice
1 teaspoon fresh lemon juice
2 ounces vodka
1-3 ounces soda water, to taste
Lemon wheel, for garnish
- In shaker or mixing glass, muddle grapes. Add in ice, grape juice, lemon juice and vodka.
- Shake vigorously, strain over lowball glass with ice, and top off soda water to taste. Garnish with a lemon wheel.
Makes 1 drink.
Nutritional information per serving: Approximately 185 calories.
Hoping to capitalize on all those New Year's resolutions, the Cooking Channel debuted a new show this past Saturday starring Lisa Lillien, known to most web-savvy, waist-watching women as Hungry Girl. The Hungry Girl, who is the star of the Saturday morning show with the same name, is both adored and loathed. About a million people subscribe to her daily newsletter, but she's also been criticized for hawking onion soup mix, low-carb tortillas, and other heavily processed foods.
What do you think of Hungry Girl — and her new cooking show?
While visiting family in Portland, Oregon, I got the chance to tackle one of the vegan recipes I've been wanting to try. My aunt Nicole is a huge foodie, so with her cooking expertise, she helped me re-create a childhood favorite, mandu vegan style. These Korean dumplings are traditionally made with beef, but with creativity, the vegan version is just as fantastic!
For the recipe, read on.
Nicole’s Vegan Mandu Recipe
1 pack of cole slaw (red and green cabbage and carrots), chopped finely
1 garlic clove
Pack of vermicelli
1/2 package of firm tofu
Flour or rice flour
- Add 1 garlic clove to cole slaw and saute in canola oil.
- Boil vermicelli.
- Combine cole slaw, vermicelli, and 1/2 firm tofu. Break the tofu up into small pieces.
- Place flour or rice flour down on trays before making the dumplings.
- Use a spoon to scoop out filling and place onto wonton wrapper. Use your finger to dampen the edges of the wrapping with water. This helps seal the wrappers together.
- Place canola oil and begin to pan fry. Once brown on both sides, mandu is ready to be eaten!